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DITCH the cookbooks. The key to culinary success is to bring a bit of science to the kitchen, says Hervé This, who is credited as one of the two founders of molecular gastronomy – a term he coined with physicist Nicholas Kurti. This is a knowledgeable guide to the field. He lets us into some secrets: the polyphenols in red wines mean beef marinates better in red wine than white; blowing on your cup of coffee will cool it down more than stirring; and you can avoid home-made pasta sticking to the pan by increasing the proportion of egg. We…